Peanut Butter Choc Chip Cookies

This fabulous recipe creates cookie-shop soft bites of deliciousness!

I adapted a recipe from http://allrecipes.co.uk for these cookies but changed ingredients including dairy butter and sugar types to alter the texture. Although, I have to confess, I've never been a huge peanut butter fan these taste like your favourite peanut chocolate bar - in a cookie!

makes approx. 18 cookies

55g Soft Margarine

65g Chunky Peanut butter

110g Light Brown Demerara sugar

50g Granulated White Sugar

1 egg

1tbsp Golden Syrup

1 tbsp Warm Water

1tsp Vanilla extract

1/2tsp Bicarbonate of Soda

160g Plain Flour

¼ tsp Fine Table Salt

120g Dark Chocolate, chopped or use chocolate chips.

Cream the margarine with both sugars and the peanut butter. Beat the egg and whisk into the butter mix with the golden syrup. Whisk until smooth (excluding the peanut chunks!). Measure the bicarbonate of soda into a small glass, add the warm water and Vanilla – mix well before pouring into the batter. Work the liquid into the batter. Once combined add the flour and salt, the batter will now thicken to a slack dough. Finally add the chocolate chunks or chips, folding them through the mixture to ensure an even spread. Place a mounded half dessertspoon of batter onto an ungreased tray – these cookies don’t need a greased sheet due to the fats in them. Leave enough space to allow them to spread – we put a maximum of 8 mounds onto a 28x35cm cookie sheet. Bake at 180°C for ten minutes – until the edges are just beginning to colour. Remove from the oven and Leave on the tray for 1 minute before transferring them to a cooling rack. I can’t honestly say how long these will keep as they never last more than a day in our house!